Lacticaseibacillus jixiensis sp. nov., Isolated from Traditional Chinese Pickle

A novel lactic acid bacterial strain (designated N163-3-2^T), isolated from traditional Chinese pickle (‘Suan cai’), was characterized using a polyphasic approach. Strain N163-3-2^T was most closely related to the type strains of Lacticaseibacillus baoqingensis, Lacticaseibacillus manihotivorans, and Lacticaseibacillus porcinae, having 97.9–98.4% 16S rRNA gene, 82.0–85.1% pheS, 87.5–87.8% rpoA, and 85.8–86.7% concatenated pheS and rpoA sequence similarities. Strain N163-3-2^T had 74.4–81.7% ANI, 22.6–23.9% dDDH, and 74.0–75.1% AAI values with L. baoqingensis 47-3^T, L. manihotivorans DSM 13343^T and L. porcinae JCM 19617^T, less than the threshold for species demarcation (95–96%, 70% and 95–96%, respectively), indicating that strain N163-3-2^T represented a novel species of the genus Lacticaseibacillus. Based upon the data obtained in the present study, a novel species, Lacticaseibacillus jixiensis sp. nov., is proposed, and the type strain is N163-3-2^T (= CCTCC AB 2024125^T = JCM 36999^T).